Fattoush

Grab-and-go offerings of picnicky food are almost universally mediocre and exasperatingly expensive. Resist the temptation to outsource and make your own. This recipe is built to last. You can make it a day or two ahead of time, or leave it out on the counter if you’re going to eat this salad within a few hours of making it.

Ingredients

• pita bread
• chopped tomatoes
• cucumbers
• red bell pepper
• fresh parsley and mint
• olive oil
• lemon juice.

Preparation

1. Chop up some pita (this salad should be at least half bread), and toast in the oven, tossing occasionally, until nice and crisp.
2. Let cool (you can store these croutons, tightly covered, for up to 2 days).
3. Combine chopped tomatoes, cucumbers, red bell pepper, plenty of chopped fresh parsley and mint, olive oil and lemon juice.
4. Pack the pita croutons separately, and toss together right before serving.

About 10 minutes